Farmer's Brunch Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have been making this recipe for about 12 years. I used to make it for brunch but now I serve it for dinner as well. It is loved by all we have served it too. It's great to serve with fresh fruits and Kona Inn Banana Bread . If using frozen, defrost first. I have used other cheeses but I find this Monterey Pepper Jack (w/ jalapenos) to work best., cheddar is too bland. NOTE & UPDATE 8/08: I grated red potatoes and the casserole turned out too wet and slimy. UGH. I would suggest purchasing the Simply Potatoes or using a potato that bakes up drier. Hope this makes sense. Ingredients:
3 cups potatoes, shredded, ie. simply potatoes in refrigerator section |
3/4 cup jalapeno jack cheese, shredded |
1 cup cooked ham, diced |
1/4 cup scallion, sliced with tops |
4 large eggs, slightly beaten |
1 1/2 cups whole milk, not fat free |
1/4 teaspoon ground pepper |
1/8 teaspoon salt (optional) |
Directions:
1. Preheat oven to 350°.
2. Spray round 2 deep casserole or pie plate with nonstick spray.
3. Arrange potatoes evenly in the bottom of the casserole.
4. Sprinkle with cheese, green onions & ham.
5. Combine eggs, milk, salt and pepper over potato mixture.
6. Bake uncovered for 40-45 minutes until center is set and inserted knife comes out clean.
7. Let rest for 5 minutes before slicing.
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